Here’s a rich and irresistible recipe for Peanut Butter Blondies with Fudge Frosting — chewy, nutty bars topped with a thick, chocolatey layer. A total crowd-pleaser!
🥜 Peanut Butter Blondies with Fudge Frosting
🍫 Yields: 16 bars | Prep Time: 20 mins | Bake Time: 25 mins
✨ Ingredients
For the Blondies:
- ½ cup (1 stick) unsalted butter, melted
- 1 cup packed light brown sugar
- ½ cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
- Optional: ½ cup chocolate chips or chopped peanuts
For the Fudge Frosting:
- ½ cup (1 stick) unsalted butter
- ¼ cup unsweetened cocoa powder
- ¼ cup milk (or heavy cream for richness)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
🔪 Instructions
Make the Blondies:
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch pan with parchment.
- In a large bowl, mix melted butter and brown sugar until smooth.
- Stir in peanut butter, egg, and vanilla until well combined.
- Add flour, baking powder, and salt. Mix just until combined. Fold in chocolate chips or nuts if using.
- Spread batter evenly in the prepared pan.
- Bake for 22–25 minutes, or until the top is set and a toothpick comes out with a few moist crumbs.
- Let cool completely in the pan.
Make the Fudge Frosting:
- In a saucepan over medium heat, melt butter.
- Whisk in cocoa powder until smooth.
- Remove from heat. Stir in milk, vanilla, salt, and powdered sugar. Beat until smooth and spreadable.
- If too thick, add a splash more milk. If too thin, add more powdered sugar.
Assemble:
- Once blondies are fully cooled, spread frosting evenly over the top.
- Chill for 10–15 minutes to set, then slice into squares.
👩🍳 Tips:
- For a salty-sweet twist, sprinkle with flaky sea salt before the frosting sets.
- Store covered at room temp for 2–3 days or refrigerated for up to a week.
Would you like a gluten-free or vegan variation?